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When it comes to slow cooking, the age-old debate between low and slow versus high and fast is crucial for achieving the perfect pulled beef. Cooking on low allows the flavors to develop and permeate the meat over several hours, resulting in a rich, deep flavor profile that enhances the dish's overall appeal. The low setting is ideal for tougher cuts like chuck roast, which benefit from extended cooking times.

Slow Cooked Pulled Beef Tacos

Indulge in the rich flavors of smoky and spicy slow-cooked pulled beef tacos that promise comfort and satisfaction. This recipe highlights the delicious beef chuck roast, seasoned with a perfect blend of spices, and slow-cooked to tender perfection. Savor every bite wrapped in warm tortillas with fresh toppings like avocado, queso fresco, and cilantro. Ideal for gatherings or cozy dinners, these tacos are a delightful dish that will impress everyone at your table.
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Ingredients
  

2-3 lbs beef chuck roast

1 tablespoon olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon dried oregano

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1 cup beef broth

1/2 cup canned diced tomatoes with juices

2 tablespoons apple cider vinegar

Corn tortillas (about 12 for serving)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional toppings: diced avocado, crumbled queso fresco, sliced jalapeños

Instructions
 

Prepare the Beef: Pat the chuck roast dry with paper towels, then dust with salt, black pepper, smoked paprika, cumin, chili powder, and oregano. Ensure all sides are well coated.

    Sear the Meat: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned beef chuck roast and sear for about 4-5 minutes on each side or until a nice crust forms. Remove the beef from the skillet and set aside.

      Sauté Aromatics: In the same skillet, add the chopped onion. Sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes, ensuring it doesn't burn.

        Combine Ingredients in Slow Cooker: Transfer the sautéed onions and garlic to the slow cooker. Nestle the seared beef roast on top. Pour in the beef broth, diced tomatoes (with juices), and apple cider vinegar.

          Slow Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is fork-tender and shreds easily.

            Shred the Beef: Once the cooking time is complete, carefully remove the beef from the slow cooker and place it on a cutting board. Using two forks, shred the meat until it’s nice and pulled apart. If desired, mix with the juices in the slow cooker for extra flavor.

              Warm the Tortillas: While shredding, warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side, or until pliable.

                Assemble Tacos: To assemble, take a warm tortilla, fill it with the shredded pulled beef, and top with fresh cilantro, diced avocado, jalapeños, and a squeeze of lime juice.

                  Serve & Enjoy: Serve the tacos with lime wedges on the side for an extra burst of flavor. Enjoy the smoky and spicy goodness!

                    Prep Time, Total Time, Servings: 15 minutes | 8-10 hours | Serves 4-6